Homemade Organic Tuna Helper Tuna Creamy Parmesan

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Ground Meat Mix:  Pour 1/4 cup water and butter into a deep saucepan with lid; Add the frozen meat mix, carrots and onions (if using).  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Add the garlic (if using); Cover and simmer for an additional 5 minutes.  Proceed with step 3.
  2. To a large frying pan with lid, add the butter, onions, carrots and garlic, then saute until the onions are clear; Add the cooked, flaked fish (if using).
  3. Add the flour to the skillet; Stir until well combined.
  4. Pour in the fish stock, water, buttermilk and peas (if using).
  5. Stir in the salt, pepper and parsley flakes; Stir until well blended.
  6. Add the fusilli pasta to the skillet and mix well.
  7. Cover and bring the mixture to a boil, then reduce to a simmer; Cook for 16-22 minutes or until the pasta is al dente.
  8. Stir in the Parmigiano Reggiano cheese until melted and well combined.
  9. Enjoy!

Homemade Organic Classic Chicken Pot Pie

Here’s What You’ll Need:

Here’s How I do it:

  1. Make the pastry crust, if you haven’t all ready done so.
  2. Line a 9″ pie plate with one of the crusts;  Trim the crust at the edge of the pie plate.
  3. Preheat the oven to 425° Fahrenheit.
  4. Heat a medium skillet over medium-high heat.
  5. Add the schmaltz and allow to heat until bubbly.
  6. Add the carrots and celery and saute for 5 minutes.
  7. Add the onions and saute for another 3 minutes.
  8. Add the garlic and saute for an additional 2 minutes.
  9. Add the butter and flour to the mixture and stir until well blended.
  10. Pour the stock and chicken into the vegetable mixture.
  11. Bring to a boil.
  12. Once boiling, reduce the heat and simmer until the mixture is thick and bubbly.
  13. Pour the mixture into the pie crust.
  14. Top with the second pie crust; Cut slits into the crust to allow the steam to escape while cooking.
  15. Bake at 425° Fahrenheit for 25-30 minutes, or until the top crust is golden brown and the mixture inside is bubbly.
  16. Enjoy!

Homemade Organic Chicken Alfredo

Here’s What You’ll Need:

Here’s How I do it:

  1. Boil 1 gallon of water in a stock pot.
  2. Add linguine noodles to boiling water.
  3. Start to prepare the Organic Alfredo Sauce, if not finished all ready.
  4. Cook the noodles until al dente, approximately 6-8 minutes.
  5. Drain the noodles and put them back into the pot.  Drizzle organic pasture butter or organic olive oil over the noodles so they don’t get stuck together.
  6. Add the chicken and peas to the Alfredo Sauce and simmer until warm.
  7. Serve immediately by pouring the sauce over the noodles.
  8. Enjoy!

 

Homemade Organic Whole Grain Chicken Helper Honey Mustard Chicken

Here’s What You’ll Need:

  • 2 cups shredded Homemade Organic Chicken Roast or 1 pint Homemade Organic Freezer Ground Chicken Mix
  • 1 cup shredded organic carrots
  • 1 cup organic sweet peas
  • 1 garlic clove, minced (optional)
  • 1-1/2 cups organic brown rice
  • 2 Tbsp. organic schmaltz (rendered chicken fat)
  • 1-1/2 cups Homemade Organic Chicken Stock
  • 2/3 cup Homemade Organic Vegetable Stock
  • 1/2 cup organic white wine (Frey Vineyards recommended)
  • 1/4 cup organic whey (not powdered)
  • 1 Tbsp. organic white distilled vinegar
  • 1 Tbsp. organic lemon juice
  • 2 tsp. Homemade Organic Magic Poultry Seasoning
  • 2 tsp. Real Salt
  • 1/4 tsp. organic dry mustard
  • 1/4 tsp. organic yellow mustard seeds
  • 1/4 tsp. organic brown mustard seeds
  • 1/4 tsp. organic turmeric
  • 1/3 cup organic prepared yellow mustard
  • 2-3 Tbsp. local honey

Here’s How I did it:

  1. If using Homemade Organic Freezer Ground Chicken Mix:  Pour 1/4 cup water into a deep saucepan with lid; Add the frozen chicken mix, schmaltz and rice; Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Add garlic (if using) and simmer for an additional 5 minutes.  Add the schmaltz and proceed with step 6.
  2. Heat a large frying pan (I used the ones with 2″ sides) over medium-high heat.
  3. Once the frying pan is heated, add the schmaltz; Heat the schmaltz until it is hot and bubbly.
  4. Add the carrots and rice to the pan.
  5. Saute for 10 minutes, until the rice begins to turn a light golden brown.
  6. In a small bowl mix the honey, prepared mustard, lemon juice and garlic.  Stir until it’s well blended.
  7. Add the honey mustard mixture, poultry seasoning, dry mustard, mustard seeds, and turmeric to the frying pan and stir well.
  8. Add the chicken stock, peas and shredded chicken (If not using the chicken mix) to the pan and stir until well blended;  Cover.
  9. Bring the mixture to a boil, then reduce the heat.
  10. Simmer for 50 minutes.
  11. While the mixture is simmering, prepare the glaze.
  12. After the rice mixture has simmered for 50 minutes, take off the cover.
  13. Carefully pour the glaze onto the rice mixture, and cover.
  14. Cook an additional 10-15 minutes, until the rice is tender and the liquid is mostly absorbed.
  15. Uncover and allow to sit for 5 minutes before serving.
  16. Enjoy!

Organic Homemade Vegetable Beef Soup

Here’s What You’ll Need:

  • 6 cups of Homemade Beef Stock or broth
  • 3 cups of Homemade Vegetable Stock
  • 3 cups of water (or additional vegetable stock)
  • 1 lb.  organic grass-fed ground beef or organic grass-fed stew beef
  • 2 organic carrots, sliced
  • 1/2 cup organic corn
  • 1/2 cup organic peas
  • 1/2 medium organic onion, diced
  • 3-4 cloves of organic garlic, minced
  • 1 cup of organic green beans
  • 1 tsp. of Real Salt, or salt to taste
  • 1/2 tsp. to 1 tsp. of freshly ground organic peppercorn blend
  • 2 tsp. of Organic Italian Seasoning

Here’s How I do it:

  1. Brown the ground beef (or saute the stew beef) in a skillet over medium heat.
  2. Strain the beef and reserve the tallow (rendered beef fat) for future use.
  3. Pour the stock (and water, if using) into the stock pot and bring to a boil.
  4. Add the carrots, onion, garlic, green beans and corn to the pot and simmer for 25 minutes.
  5. Add the beef and peas to the pot and simmer for an additional 5-10 minutes.
  6. Enjoy!

The options are endless with this soup.  You can make this with whatever vegetables you have on hand.